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Vegetable Chicken Noodle Soup

35 Minutes
375 Calories
18 Ingredients
4 Servings



  1. Spray a large pot with nonstick cooking spray. Place the pot over medium-high heat and add olive oil. When hot, add onions, peppers, garlic, and celery. Sauté for 2 to 3 minutes.
  2. Add water, chicken broth, carrots, beans, thyme, and salt.
  3. Bring to a boil. Add pasta and cook 5 to 7 minutes.
  4. Add chicken, peas, and spinach. Reduce heat. Cover. Simmer for 5 minutes.
  5. Mix cornstarch with water and stir into soup. Simmer for 5 more minutes.
  6. Makes 4 servings.


  • Calories 375
  • Sodium 722mg
  • Fat 8g
  • Protein 30g
  • Carbs 46g
  • Fiber 8g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 375
% Daily Value
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 722mg 30%
Total Carbohydrate 46g 15%
Dietary Fiber 8g 32%
Total Sugars 7g
Protein 30g
Calcium 48mg 5
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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